8 lg. eggs, separated
1/2 tsp. salt
1/2 tsp. cream of tartar
1 c. sugar
Grated rind of 1 orange
Orange juice, enough to make 3/4 c. when combined with 2 tsp. lemon juice
3/4 c. matzo cake meal, sifted 3 times
1 c. finely ground pecans

Have all ingredients measured and ready to mix. Beat egg whites in electric mixer on slow speed until it foams. Add salt and cream of tartar; set mixer on high speed until egg whites are stiff and peaks form. Set aside. Cream egg yolks with sugar until lemon colored and thickened. Then add orange and lemon juice mixture and orange rind. Blend well in mixer on low speed. Slowly add matzo meal until all the ingredients are mixed. (Do not beat too long because matzo meal tends to thicken.) Add crushed pecans. Immediately fold in egg whites by hand very gently. Pour into ungreased tube pan. Bake in 300 or 325 degree oven for 1 hour.

Remove from oven; turn upside down and allow to cool about 20 minutes. Then scrape very carefully with a knife along sides of pan and allow to stand upside down on funnel until thoroughly cool before removing from the pan.